Bucatini with Shrimp, Pine Nuts & Lemon Cream
Delicate pasta dish combining seared medium shrimp with crisp-tender zucchini and corn in a silky lemon-infused cream sauce. Finished with toasted pine nuts and fresh basil for brightness and texture. A quick, elegant weeknight meal ready in under 30 minutes.
Ingredients
- 8 ounces bucatini, cooked to package directions, drained, with 1/2 cup cooking liquid reserved
- 1 cup 2% milkwhole milkequaldairy
richer sauce
- 1 tablespoon corn starch
- 1 lemon, zested, washed well before zesting
- salt, to taste(optional)
- freshly ground pepper, to taste(optional)
- 1 tablespoon extra virgin olive oil
- 1 pound medium shrimp, peeled, deveined, thawed if frozen
- 1 medium zucchini, cut to match pine nut size, using only the outside, not seedy middle
- 1 cup corn kernels, fresh or frozen, thawed if frozen
- ¼ cup toasted pine nuts
- ½ cup fresh basil, shredded
- Parmesan cheese, freshly grated(optional)
Instructions
- 1
Combine milk, corn starch, lemon zest, salt, and pepper in a measuring cup; mix and set aside.
- 2
Heat oil in a skillet over medium-high heat. Pat shrimp dry, season with salt and pepper, sear until just cooked through without overcooking. Remove and set aside.
- 3
Reduce heat to medium; add zucchini and sauté until crisp-tender.
- 4
Add corn and sauté for 2 minutes more.
- 5
Stir the milk mixture and pour into the skillet. Stir until thickened.
- 6
Add cooked pasta and toss to combine.
- 7
Return shrimp to pan and cook until heated through.
- 8
Add pine nuts and basil; toss well. Add reserved pasta water if needed for consistency.
- 9
Serve in warmed wide bowls. Top with Parmesan cheese if desired.
Tips
Pat shrimp completely dry before searing to achieve a proper sear and avoid overcooking.
Reserve pasta cooking liquid to adjust sauce consistency—starchy water helps emulsify and cling to pasta.
Good to Know
Refrigerate leftovers in an airtight container up to 2 days. Reheat gently on stovetop with a splash of milk or water to restore sauce consistency.
Prep zucchini, corn, and basil up to 1 day ahead. Peel and devein shrimp, store covered. Toast pine nuts the morning of serving.
In warmed wide bowls to showcase the sauce. Parmesan offered at table.
Common Mistakes
Overcook shrimp to avoid tough, rubbery texture—sear only until opaque and just cooked through.
Skip stirring the milk mixture before adding to avoid lumps in the finished sauce.